Savory Corn And Pepper Muffins

For now, I think I might have found the perfect savory muffin. I love the combination of the cornmeal with chili powder, corn kernels, jalapeno pepper, red bell pepper, and some fresh chopped cilantro. This Savory Corn and Pepper Muffins recipe was adapted from one of my favorite baking book by Dorie Greenspan. Personally, I think everyone that is into baking should get her book. I have tried many recipes from her book and they have all turned out great every time!Recipe adapted from Baking From my home to yours by Dorie Greenspan

Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.

Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels, jalapeno, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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